* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: HAZELNUT BISCOTTI
 Categories: Cookies
      Yield: 36 servings
      1 c  Hazelnuts
    1/2 c  Butter, unsalted
      1 c  Sugar
           Lemon zest
      2    Egg
      1 ts Vanilla extract
      2 c  Flour, plus 2 T
      1 ts Baking powder
    1/4 ts Salt
  Preheat oven to 350 F. Spread the hazelnuts on a baking sheet and
  toast in the oven for eight to ten minutes, until fragrant. Place the
  nuts in a dish towel and rub them together to remove some of the
  skin. Coarsely chop the hazelnuts and set aside.
  In a large bowl, using a hand-held electric mixer, beat the butter at
  medium speed until soft and creamy. Add the sugar and lemon zest and
  beat until the mixture is very light and fluffy, about two minutes.
  Beat in the eggs, one at a time, and then beat in the vanilla.
  In a medium bowl, toss the flour, baking powder and salt. Gradually
  add the flour mixture to the butter, beating on low speed until a
  smooth dough forms. Using a wooden spoon, work in the hazelnuts until
  evenly distributed.
  Divide the dough in half in the bowl. With lightly floured hands,
  form the dough into two 10-by-2 inch rectangular logs. Place the logs
  on an un- greased baking sheet, at least 2 inches apart. Bake for 30
  minutes, or until the logs are set and golden brown. Remove from the
  oven and let cool on the baking sheet for 15 minutes.
  Using a serrated knife and a sawing motion, carefully cut the logs
  into half-inch diagonal slices. discard the end pieces. Arrange the
  slices, cut sides down and close together, on 2 baking sheets. Bake
  the biscotti on the top and middle racks of the oven for 8 to 9
  minutes, or until lightly browned. Turn the biscotti over, switch the
  position of the baking sheets and continue baking until lightly
  browned on the other side, about nine minutes longer. Let the
  biscotti cool completely on the baking sheets.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: PORTUGUESE BISCOTTI
 Categories: Cookies
      Yield: 16 servings
      1 c  Sugar
    1/2 c  Butter
      1 T  Lemon zest
    1/4 c  Lemon juice
      3    Egg
      3 c  Flour
  In the large bowl of an electric mixer, beat one cup of the sugar and
  butter until well blended. Add lemon peel and juice; mix to blend.
  Beat in the eggs, one at a time, until smooth.  Gradually stir in
  three cups of the flour, mixing well.  Cover and chill until dough is
  firm enough to handle easily, at least three hours or as long as two
  days.  For easier handling, chill the dough before you form the
  ring-shaped cookies.
  Divide the dough in half. Cover and chill one portion.  Divide the
  other half into eight equal pieces.  With floured fingers, roll each
  piece on a lightly floured board to make a ten-inch rope.  Overlap
  the ends of each rope slightly to form a ring.  Place the rings about
  one inch apart on a greased 14x17 inch baking sheet. Sprinkle light
  with sugar. Bake in a 300 F. oven until golden, 35 to 40 minutes.
  Remove the cookies from the pans and let cool completely on racks.
  Repeat with the remaining dough. Serve or store airtight up to ten
  days.
MMMMM
... Sincerely yours Gigi
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